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Category: Bread Pudding
Prep Time: Cook Time: Total Time:
1 quart whole milk
5 thick slices French bread, torn into pieces, about 5 cups
3 large eggs, beaten
2 cups sugar
2 tbsp vanilla
1 cup raisins or currants
3 tbsp butter, melted
Whiskey Sauce (recipe follows) for serving
Preheat the oven to 350. Pour the milk into a large mixing bowl. Soak the bread in the milk for about 30 minutes, pressing the bread down into the milk occasionally. Add the beaten eggs, sugar, vanilla and raisins and stir well.
Coat a 6- or 8-cup baking dish with the butter, and transfer the bread mixture to the dish. Bake until firm, about 1 hour.
Cut the pudding into serving sizes and serve warm or cold. Place in deep dessert dishes, accompanied by the warm Whiskey Sauce. Makes 8 to 12 servings.
Whiskey Sauce
1/2 cup butter at room temperature
1 cup sugar
1 large egg, well beaten
3 tbsp bourbon
Combine the butter and sugar in the top of a double boiler (or a bowl set over a saucepan of simmering water) and whisk until the sugar dissolves. Remove from the heat and whisk in the well-beaten egg, whipping vigorously so the egg does not curdle. Whisk in the bourbon. Be generous in the serving of this delicious sauce.
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BREAD PUDDING WITH WHISKEY SAUCE
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Category: Bread Pudding
Prep Time: Cook Time: Total Time:
1 quart whole milk
5 thick slices French bread, torn into pieces, about 5 cups
3 large eggs, beaten
2 cups sugar
2 tbsp vanilla
1 cup raisins or currants
3 tbsp butter, melted
Whiskey Sauce (recipe follows) for serving
Preheat the oven to 350. Pour the milk into a large mixing bowl. Soak the bread in the milk for about 30 minutes, pressing the bread down into the milk occasionally. Add the beaten eggs, sugar, vanilla and raisins and stir well.
Coat a 6- or 8-cup baking dish with the butter, and transfer the bread mixture to the dish. Bake until firm, about 1 hour.
Cut the pudding into serving sizes and serve warm or cold. Place in deep dessert dishes, accompanied by the warm Whiskey Sauce. Makes 8 to 12 servings.
Whiskey Sauce
1/2 cup butter at room temperature
1 cup sugar
1 large egg, well beaten
3 tbsp bourbon
Combine the butter and sugar in the top of a double boiler (or a bowl set over a saucepan of simmering water) and whisk until the sugar dissolves. Remove from the heat and whisk in the well-beaten egg, whipping vigorously so the egg does not curdle. Whisk in the bourbon. Be generous in the serving of this delicious sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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